The Cottage Smallholder

George, perhaps you could make some sort of marmalade / citrus jam?

Wash them, then cut them up to remove the pips, and place pips in a muslin, and tie up.

If possible, add two lemons, prepared in the same way.

Place them all in a pan with water to cover and simmer until the peel has softened. Could be a couple of hours, just depends on the state of the skins! (Add more boiling water if necessary)

Remove pips and 'whizz' all the skin and fruits until it is a puree.

Measure, and add the sugar, similar weight, depending on your preference for sweetness.

Boil up until it will set - try the cold-saucer-in-the-fridge method for testing for a set!

Fill the pre-heated jars and put on the lids.

I made about 9 jars of this recently, and everyone who's tasted it reckons it is full of flavour, and just right for spreading on the breakfast toast!

Good luck